A restaurant and bar that has been in the same family for three decades has been put up for sale.
Cornerstone Business Agents has brought the Wheatsheaf Inn, Symington, to market, which dates from the 1700s and has “some of Ayrshire’s finest golf courses on the doorstep”.
The agent said: “The business has been in our client’s family hands for over 30 years during which time our clients and their predecessors have built up a superb reputation in the local area and beyond.
“The business is very much food led with approximately 75% of sales reflecting this."
READ MORE: Oyster bar with £1.2m price tag sold
The agent also said: “Although the business performs very well there is still room for further growth for new enthusiastic owners.
“Our clients offer an all-encompassing menu from a light bites menu available Monday to Sunday 12pm to 4pm as well as a main menu, breakfast menu and a selection of daily specials.
“The business is run by our clients with the assistance of eight full-time and three part-time members of staff.”
READ MORE: Head chef at renowned restaurant to retire
The business also has a beer garden to accommodate outside dining for around 40 covers.
Cornerstone also said: “The property is a large single storey eighteenth century traditional village inn of stone wall construction lying under a pitched and slate roof.
“Our clients have invested heavily into the interior offering a quality pub opportunity in walk-in condition.”
It has a public bar with lounge area which can accommodate approximately 40 covers and a restaurant area to the rear, accommodating 30 covers.
READ MORE: Nick and Julia Nairn open new restaurant
It has a second bar and restaurant area located near to the beer garden entrance which can accommodate approximately 30-40 covers, which is “used for a wide variety of uses including dining, functions and meetings".
The Wheatsheaf Inn said on its website: "We use the best Scottish produce delivered to your table with care and imagination. We have some of Ayrshire's finest golf courses, for example, Royal Troon and Dundonald on our doorstep. Ayr Racecourse is just 10 minutes away."
A premium of £60,000 is sought for the leasehold interest in the premises.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here